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Piquant Wasabi Salmon Egg Roll

Easter is coming up soon and as we walk around our neighborhood the colorful plastic eggs adorn the trees. Trees that are just beginning to bloom, the colors of the eggs adding certain charm to the still bare trees.

A wonderful time for me. Easter always marks the begin of the "good weather and good times." My mind wanders off to all the things we can do when the sun shines down on us, warming not only us but also our spirits and moods. I plan thousands of parties, barbecues, picnics and soirees in my head. My imagination running wild with all we can do and all the new recipes I'd like to try out on my guests. Not all of the parties actually happen - but you know I like to be prepared, just in case. Tom often says that I like throwing parties because I want to use my guests as guinea pigs for my recipes. Who me?Not true. I have my two testers at home who test taste the recipes I plan to make for an event. It's true I am what one would probably call a test cooker. Before we host a big event, I test cook a few new dishes I plan to prepare for the event, a few weeks in advance. I find it's a great way to really see if the combination of flavors really harmonize with each other and just how difficult the cooking steps are. Then of course - how can I enhance the recipe by adding my touch to it.

Our first big event this year is going to be our Easter Brunch. Tom's birthday is on the 4th so we decided to combine both and officially open the party season. There are a few things I already have on my list. For the kids, I'm planning to organize a egg hunt around the neighborhood, but the adults will have to help out by building teams and figuring out the answers to the questions I will be dropping all over the neighborhood.

In the food section I have picked out many new interesting recipes. Besides barbecuing meat and vegetables there will be salads, canapes, breads, dips, cakes and a few other goodies.

One recipe I recently test cooked was this wonderful egg roll. It sounds rather bland when I just say "egg roll!" It is actually so much more than the usual egg roll. Actually, it is a biscuit-like roll - the kinds normally filled with jellies or sweet creams then rolled and cut in slices. Based on this idea, the roll is created with a piquant and savory filling.

In a bowl whisk eggs, sugar and 1 teaspoon salt with an electric blender/whisk until the mixture is thick and creamy. This will take about 7 to 8 minutes. Sieve the flour, cornflour and baking powder into the mixture and with a spatula or a hand whisk incorporate into the batter. Blend in 2 tablespoons dill.

Pour the batter into the baking tray, spreading it evenly across the tray. Bake in the oven for 6 to 8 minutes. Take out and allow to cool a little.

Place a kitchen towel on the counter and sprinkle with a few breadcrumbs. Tip the egg biscuit base onto the towel so that the baking paper is on top. Rub the baking paper with a wet cloth. This trick helps to remove the baking paper more easily from the biscuit base.

In a separate bowl mix the cream cheese, Wasabi horseradish, mustard and quark together. Add a bit of salt and the rest of the dill. Spread the cream cheese mixture onto the egg biscuit base, smoothing it with a rubber spatula. Place the sliced salmon on top.

Using the tea towel gently roll the entire base. Wrap firmly in some plastic wrap and cool in the refrigerator for at least an hour.

Cut in thick slices and serve with some hone mustard sauce.

Notes:The sugar is to balance the sharp flavors of the Wasabi and mustard.The batter will become light and fluffy when you mix it using a hand whisk.Moistening the baking tray with some water and then place the baking paper on the baking tray. This fixes the baking paper on the tray and avoids it from sliding back and forth.

Vegetarian Variation:Slice an aubergine or a zucchini lengthwise. Fry in some olive oil until nicely browned and caramelized. Use these vegetables instead of the salmon the salmon.

Verdict:WOW! What flavors. I was not really sure what to expect when I started mixing this up. However, as I cut the first piece to taste it I was blown away. Powerful and explosive but with an exquisite and delectable harmony of flavors. If you are now thinking nothing for the kids. Let me tell you this. Soeren ate two large pieces of this. He loved it and I was completely surprised. Tom? He came back down a little later in the evening and foraged the refrigerator. He cut up a few slices and enjoyed a little late night snack. LOL! I think I will certainly be making two of these for the Easter brunch and also trying out the Vegetarian variation.

that's the added bonus of WTSIM this time that it gives you plenty of time to "practise" for easter! i can't wait to read all the recipes and nick some for my own festivities! your egg roll is already bookmarked... thanks for partcipating!

Meeta, it wouldnt be fair if I leave ur blog without commenting on this...those rolls look like beautiful pastries to me though it is not ! and loved ur thoughts on easter!

And hey, the doubt u posted on my latest post, yes u can substitute the banana leaves with aluminium foil but it might lack the smell and flavour a bit, compared to the ones cooked in fresh leaves. but foil is a deft'ly a good option. If u have asian or internatinal stores in ur area, they might have frozen leaves!

Hi everyone! Thank you for this. I was really looking forward to your input on this. Glad you all liked it.

Sig I love the salmon/egg combo too. This experiment turned out wonderful with the extra addition of the wasabi!

Helene I can't wait to see what you come with!

Johanna I am eagerly awaiting the roundup too! Hope you like the dish and let me know when you make it.

Tanna LOL! I can imagine you looking a bit skeptical at this. But I am glad you liked the idea in the end.

Brilynn We should have an egg roll session sometime and see what fillings we all come up with.

Marta Welcome to WFLH! Thank you for your kind words and I hope to see you at the MM

Peabody Tom's parents normally do lunch this time I thought I would take the reins and treat them all to a nice brunch. It's great when many kids are around as they can play and enjoy themselves too. Instead of having to go to bed at some point!

Pille Let me know how it turned out!

Trupti Nice to see you around girl!! Yes, The veg version is also fantastic. Make sure you really fry the veg on a slow heat to caramelize them.Let me know what you think.

Mishmash thanks for the comment and for answering my question.

HT It's a wonderful feeling having the first warm sun rays shine down on you isn't it?

So often, those of us who live in summer-like climate all year round forget about the beauty of spring when the earth is renewing itself. Off all the seasons, spring really makes you pause and think. It offers hope.

Hi Meeta, this is my first visit and I love everything I see! The salmon egg roll and so many other things on other pages just look amazing! I see that you're in Germany.. I made Maultaschen over the weekend, my absolute first stab at cooking anything German, and I was very pleased with the result. :) Have not written a detailed post yet, though, only showed the uncooked Maultaschen. Cheers!

Thank you for visiting What's For Lunch, Honey? and taking time to browse through my recipes, listen to my ramblings and enjoy my photographs. I appreciate all your comments, feedback and input. I will answer your questions to my best knowledge and respond to your comments as soon as possible.

In the meantime I hope you enjoy your stay here and that I was able to make this an experience for your senses.

Hello, I am Meeta a freelance food photographer, stylist and writer living in the cuturally rich city of Weimar, Germany with my husband and our son, where I enjoy preparing multi-cultural home cooked meals with fresh organic ingredients. What's for lunch, Honey? is my award winning food blog where I combine my love for food with my love for photography and styling...